Back
Banana Leaf Fish Fry with Coconut and Rice
Recipe by Depinder Chhibber
Try Depinder Chhibber's Banana Leaf Fish Fry with Coconut and Rice today!
- Steps
- Ingredients
Ingredients
Rice
Coconut Chutney
Temper for Coconut Chutney
Banana Leaf Fish Fry
Select All
Steps
- To cook the Rice, place all the ingredients with 1 cup of water into a saucepan on medium heat until boiling. Cover and after 5 minutes, lower the heat for 10 minutes, until cooked.
- For the Coconut Chutney, place ingredients into a mini food processor with 3 tablespoons of water and blitz to a fine paste. Taste and season with additional lime juice or salt if necessary.
- Place half of the chutney into a small serving bowl, set the remainder aside for the banana leaf fish fry
- For the Temper, in a small pan on a medium-high heat, add coconut oil. When warm, add the mustard and cumin seeds.
- Once the seeds begin to pop, add the curry leaves and the dried chilli.
- After 1 minutes, remove from heat and pour directly on top of the chutney in the serving bowl.
- For the Banana Leaf Fish Fry, sprinkle both sides of the fish with turmeric, Kashmiri chilli and salt.
- Add the ghee to a frypan on a medium heat. Once hot, add the curry leaves. Carefully place the fillet into the pan, skin side down. Cook for 1 minute on each side and immediately take off the heat.
- Prepare the banana leaf by directly placing it on an open flame to soften.
- Once pliable place half of the reserved coconut chutney in the centre, top with a few sprigs of coriander, followed by the fish and the remaining coconut chutney on top. Wrap the fish nicely to avoid any leaks.
- Return the wrapped banana leaf to the same hot pan and cook for a further 2-3 minutes on each side, depending on the size of the fish.
- Place the rice into a small serving bowl. Arrange on a plate with the fish wrapped in banana leaf and coconut chutney.
